This years easter dessert on myfoodpassion had to be something with chocolate. So what better than a creamy, smooth panna cotta made with milk chocolate and cream? With a crunch of Skor or Daim bar. Very rich and decadent, that is why this recipe is enough for 8 servings. Very easy to make.

Place the gelatine sheets in a cup of cold water to soften. Finely chop the milk chocolate and place in a baking bowl.Heat sugar and cream in a saucepan and bring to boil. Boil for 10 secounds then move the pan from the heat.Pour cream into the baking bowl, let sit for 10 seconds and stir to combine. Lift sheets from the cold water, squeeze gently to remove excess water, than add to the chocolate/cream mixture. Whisk using a hand mixer or a whisk until smooth with no lumps of gelatine. Pour into individual serving glasses. Let sit to reach room temperature, then cover with cling film and place in the fridge to set, at least 3 hours.Before serving, decorate with a dollop of whipped cream and sprinkle with chopped Skor bar.